It's Time for Cooking to Combat Cancer, Round 3!

If you know Chris, then you know that she's a special person. Words such as generous, humble, funny, and caring come to my mind when I think of her.

So won't you join me in marking Chris's milestone? All you have to do is submit a recipe with cancer-fighting ingredients to Chris by Wednesday, April 29, 2009. See details here.

I'm submitting a healthy, cancer-fighting Mediterranean dish that I think Chris will enjoy. My Warm Barley and Fennel Salad is highly textured, aromatic, and flavorful; enjoy it as a main meal or as a side dish with grilled fish or meat. It's made with high fiber barley, antioxidant-rich vegetables, and heart-healthy olive oil, so your body will be happy.

In a medium saucepan bring water to a boil. Add barley; return to a boil for 2 minutes, then reduce to low, cover partially, and cook for 15-20 minutes, or until tender. If water evaporates, simply add a little more.

In a large skillet over medium-high heat, warm 2 teaspoons olive oil. Add diced fennel; saute 5-7 minutes, or until lightly browned and tender, but not mushy.

In a large bowl, add cooked barley, fennel, sun-dried tomatoes, olives, and walnuts; toss lightly until well blended.

In a small bowl, whisk olive oil, balsamic vinegar, water, lemon juice, lemon zest, parsley, crushed red pepper, and salt. Pour over the barley mixture and toss until well coated. Taste it and adjust seasonings accordingly. Garnish with additional fresh parsley, if desired.

Enjoy this salad warm, at room temperature, or chilled. It tastes even better after a day or two and makes excellent leftovers.

Susan,Somehow I missed this post and am so sorry on many levels. Learning about Chris touched my heart and I wish her a long a healthy life. I love your salad. Warm... fennel... barley! I love barley and will make up a batch of the hulless variety just to have in the fridge for tossing into salads or fritattas. Your recipe is another one for my files.